Persimmon Salad with Toasted Walnuts and Dried Cranberries

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nutritional information

Serves 2

30 minutes or fewer

Pick up a persimmon while doing your fall produce shopping and you won't regret it. The supersweet fruit has a peach-like texture and slightly spicy flavor. Hachiya and Fuyu are the two types of persimmons you're most likely to find. When ripe, heart-shaped Hachiya are jelly-like, while the squatter Fuyu stay firm. Save the wispy fronds from the chopped fennel bulb to garnish the salad.

1 Tbs. olive oil

1 Tbs. rice vinegar

2 tsp. Dijon mustard

3 cups mesclun greens

½ ripe persimmon, halved and cut into fans (½ cup)

¼ cup chopped fresh fennel bulb

2 Tbs. dried cranberries, coarsely chopped

2 Tbs. chopped toasted walnuts

1. Whisk together oil, vinegar, and mustard in small bowl. Season with salt and pepper, if desired.

2. Arrange mesclun greens on 2 salad plates, and divide persimmon fans, fennel, cranberries, and toasted walnuts between them. Drizzle dressing over salads, and season with salt and pepper, if desired.